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Cold cucumber soup with yogurt and fresh basil Toplef10Cold cucumber soup with yogurt and fresh basil 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Cold cucumber soup with yogurt and fresh basil I22gcj10Cold cucumber soup with yogurt and fresh basil 14dhcg10

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Cold cucumber soup with yogurt and fresh basil

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Cold cucumber soup with yogurt and fresh basil Empty Cold cucumber soup with yogurt and fresh basil

Post  naturesvr 12/26/2010, 4:42 pm

Cold cucumber soup with yogurt and fresh basil

  • 1 3/4 lbs seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3″ chunks)

  • ¼ medium onion – skinned

  • 1-2 garlic clove (preference) – skinned

  • 1 jalapeño – stem removed, halved and seeded

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon maple syrup (or brown sugar)

  • 1 teaspoon sea salt

  • 1–6oz non-fat plain yogurt

  • ½ – ¾ chicken stoke (or water) to taste

  • 1 medium yellow tomato – seeded and cut into 1/8” cubes or 1/4 red bell pepper chopped into small pieces for garnish

  • tiny basil top leaves as garnish

  • small dab of crème fresh or sour cream as garnish

Step 1: Place all ingredients in the bowl of a food processor with 1/2 cup of the chicken stock or spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining chicken stock or water to the desired consistency. (I use it all to get more soup)

Step 2: Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled – it will thicken some. Optional - place the soup in the freezer for 30 minutes before serving.

Step 3: Ladle soup in chilled soup bowls or cocktail glasses.

Step 4: Place a small dab of crème fresh or sour cream on top, toss a few pieces of the tomato and/or pepper casually on top of soup and garnish with the basil leaves.

Coarse ground pepper (optional as garnish)
Serve immediately.

The soup can be refrigerated up to 2 days.
naturesvr
naturesvr

Posts : 4
Join date : 2010-12-26
Location : Anguilla, British West Indies (Caribbean)

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Cold cucumber soup with yogurt and fresh basil Empty Re: Cold cucumber soup with yogurt and fresh basil

Post  Chopper 12/26/2010, 4:45 pm

Wow. Looks super. I can't wait to try it. The syrup/sugar surprised me. Interesting.
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Chopper

Female Posts : 2467
Join date : 2010-05-05
Age : 68
Location : Warner Springs, CA USDA Zone 8a, Sunset Zone 7 (I think)

http://thezimmermannfamilytoo.blogspot.com

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Post  naturesvr 12/26/2010, 5:36 pm

I also used good old full fat natural plain yogurt for the recipe last night...hey, it was Chistmas. I will probably do this for both the cucumber and zuccinni versions. santa
naturesvr
naturesvr

Posts : 4
Join date : 2010-12-26
Location : Anguilla, British West Indies (Caribbean)

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Post  Megan 12/26/2010, 5:56 pm

Sounds lovely, thank you for sharing! Very Happy
Megan
Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 57
Location : Manassas, VA - Zone 7a

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